red -flannel hash
No meat for your Hash! No problem!
prep time
30 Min
cook time
25 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 pound russet potatoes, cut into 1/4 inch dice
- 4 tablespoons olive oil. sometimes i use truffle oil.
- 8 ounces fresh steamed beets or you can use canned..cut into 1/4 inch dice
- 1 medium sweet onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup milk
- 2 teaspoons fresh thyme
- 1 tablespoon chopped fresh parsley
- 1/3 cup parmesan cheese
- 4 large eggs
- - salt & pepper to taste
How To Make red -flannel hash
-
Step 1Toss potatoes with 1 Tbsp. of oil & some salt & pepper. Place in a bowl. Put beets in a separate bowl.
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Step 2Warm 1 Tbsp. of oil in a large nonstick skillet over medium heat. Add onion and sprinkle with salt; sauté 3 minutes. Add garlic; sauté for 1 minute. Stir into bowl with beets.
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Step 3Add 1 Tbsp. of oil to skillet. Saute potatoes until golden, 10 minutes. Stir in milk, scrape bits off bottom of skillet; boil until most of the milk has evaporated, 1 minute.
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Step 4Add beet mixture, thyme & 1/2 of parsley to skillet; sauté 5 minutes. Remove from heat, sprinkle with cheese. Season with salt & pepper; toss well.
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Step 5In a separate non stick skillet, fry eggs to desired doneness. I prefer mine...dippy. Divide hash among 4 bowls or plates (your choice), sprinkle with remaining parsley, top each with an egg and serve
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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